Healthy-ish. That’s my motto these days.
I’m ashamed to say I’ve tried and failed at many different diets. I’ve tried low carb, weight watchers, paleo, 21 day fix. None of them worked. For me, at least.
I’m the kind of person who pretends to like to plan and organize a diet but one day in and I’m already talking myself into thinking, “1 piece of chocolate is okay”. Or that glass of wine won’t kill me.
And the truth is, it won’t. It’s all about moderation, I’m done with the restrictive diets and I think I’ve finally found that balance.
Okay, so back to this deliciousness.
I took all of the flavors of a Philadelphia cheesesteak and stuffed it into a sweet potato. How amazing does that sound?!
My Husband is from the Philly area and would never eat a cheesesteak in a sweet potato. That’s why I love this dinner because I can easily swap in a hoagie roll for him instead. You could also swap out the sweet potato for a regular potato if you’re not a fan.
Either way, you will love this meal for an easy weeknight dinner!
- 2 medium size sweet potatoes
- 1/2 green bell pepper, thinly sliced
- 1/2 small yellow onion, thinly sliced
- 1 cup baby bella mushrooms, diced finely
- 2 tablespoons worcestershire sauce
- 1/2 pound thinly shaved steak (you can buy this in the freezer section)
- 2 slices of provolone cheese
- 1 tablespoon of canola oil
- 1/2 teaspoon of garlic powder
- salt & pepper to taste
- Preheat oven to broil
- First, cook your sweet potatoes. Prick your potato all over with a fork. I then microwave mine wrapped in a damp paper towel for 6-8 minutes per side.
- Drizzle oil in oven safe, medium size pan, saute onion and pepper until soft for 5-7 minutes over medium heat
- Add mushrooms and salt and pepper and cook for an additional 3 minutes
- Remove veggies and place on a paper towel lined plate
- Cook steak breaking up with a wooden spoon until cooked through, about 5 minutes
- Add worcestershire, garlic powder and veggies back into pan and simmer for a few more minutes
- Cut open sweet potatoes (I removed some of the potato to make more room for the filling)
- Load up each potato with the mixture and top each with a slice of cheese
- Broil until cheese is melted and slightly brown on top